• 100 g (3½ oz) baby green beans, trimmed
• 1 red delicious apple, cored, sliced into thin wedges and tossed in lemon juice
• ¼ celeriac, approximately 400 g (14 oz), peeled and julienned
• 1 large carrot, peeled and julienned
• 1 small red onion, halved and thinly sliced into half moons
• 30 g (1 oz) hazelnuts, toasted, skins removed, roughly chopped
• 1½ tablespoons finely chopped dill
• 50 g (1¾ oz) feta cheese, crumbled

Poppyseed dressing

• 60 ml (2 fl oz/¼ cup) light olive oil
• 1½ tablespoons caster (superfine) sugar
• 3 teaspoons lemon juice
• 1½ tablespoons white wine vinegar
• 1 teaspoon poppyseeds

To make the dressing, place all the ingredients into a glass jar with a fitted lid. Season with salt and freshly ground black pepper. Shake well and set aside.

Drop the green beans into a saucepan of lightly salted boiling water for 1 minute, then drain and refresh under cold running water to stop the cooking process.

Put the beans, apple, celeriac, carrot, onion, hazelnut and dill in a large bowl. Pour the dressing over and toss to coat. Transfer to a serving platter and scatter the cheese over the top, then serve immediately.